Stewed rhubarb is no different to any other stewed fruit in that it requires, liquid, sugar, a covered lid, and a gentle cook. That’s the stovetop, and you!
Rhubarb has a history going back thousands of years. Back in 1597, John Gerarde had a lot to say about rhubarb/ rubarbe in his Herball.
In particular this little bit was interesting.
Running that through an Early Modern English translator:
| Transcription (Early Modern English): | Modern English translation (formal, direct): |
| “Rubarhe is vndoubtedly an especiall good medicine for the liuer and infirmities of the gall, for besides that it purgeth foorth cholericke and naughtie humours, it remooueth stoppings out of the conduits. It also mightily strengtheneth the entrailes themselues; insomuch as Rubarbe is iustly tearmed of …” | “Rhubarb is undoubtedly a particularly good medicine for the liver and disorders of the gallbladder, for besides purging forth choleric and harmful humours, it removes obstructions from the passages. It also greatly strengthens the intestines themselves; so much so that rhubarb is justly called …” |
… justly called “the life of the liver”. Also “stoppings out of the conduits” = works as a laxative. Cheers!
If you want a little old-fashioned rice pudding to go with your rhubarb, you can find it here.
“… it purgeth foorth cholericke and naughtie humours …”
-John Gerarde, surgeon and gardnener. The Herball (1597) P 314
Stewed Rhubarb
Stoppings out of the conduits.
Ingredients
- 2 bunches rhubarb
- ½-1 cup orange juice
- ½-¾ cup sugar
Instructions
- Wash rhubarb and chop.
- Put into saucepan with ½ cup orange juice (you can use water, but orange juice gives you extra flavour) and ½ cup of sugar. Stir through the sugar.
- Bring to the boil, then turn heat down very low, cover with a lid, and simmer for about 15 minutes. Stir occasionally to ensure the rhubarb cooks evenly. If the liquid has boiled off too rapidly, you can add a little more orange juice, but bear in mind the rhubarb will release liquid too. You want some of the structure of the rhubarb to remain.
- Before taking off the stove, taste. Do you prefer tangy, or sweet? If you want a little more sugar, stir through a bit at a time and adjust for your taste.
- Serve as is, or on porridge, with rice pudding, custard, ice cream, cream.
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